I was glad to know that I wasn’t the only person who thought a recipe calling for that much garlic sounded absurd. You can’t help but assume that with a whopping 20 cloves of garlic, the taste is going to be completely overwhelming – but it’s not! It’s a perfect mix of big flavors.
As an added bonus, all those little cloves of garlic will be soft and spreadable. If you’ve never tried garlic that way, you’re in for a treat. A big, crusty piece of buttered french bread is the perfect vehicle for all that garlic goodness.
Ingredients:
1 teaspoon Morton’s salt
1 teaspoon McCormick Paprika
½ teaspoon McCormick Ground Black Pepper
1 teaspoon Bertolli Extra Virgin Olive Oil
to 3 ½ lb. cut up frying chicken
1 large onion, sliced
20 cloves of garlic
Instructions:
Mix salt, paprika, pepper and oil to form paste; spread evenly over each piece of chicken.
Place onion slices in a slow cooker. Arrange chicken over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves around chicken.
Cover and cook on Low setting 7 to 8 hours.
With slotted spoon, remove chicken, onion and garlic from slow cooker; place on serving platter. Squeeze garlic cloves to use cooked garlic on mashed potatoes, vegetables or bread.
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Quick Tip: If you want to save yourself some cooking time, chicken thighs cook faster than a whole fryer chicken.
Thanks goes to Betty Crocker for this bold recipe!
Its it 20 bulbs or cloves because the pic has more then 20 cloves